Tomato Vegetable Casserole

Name: Tomato Vegetable Casserole
Ingredients: 1 medium potato, peeled and cut into 1/2 inch pieces; 1 medium yam, peeeled and cut into 1/2 inch pieces; 1 red bell pepper, seeded and cut into 1/2 inch pieces; 2 carrots, peeled and cut into 1/2 inch pieces; 5 tablespoons olive oil; 1 red onion, thinly sliced into rings; 2 small zucchini, cut into 1/4 inch pieces; 1 dash salt; 1 dash pepper; 2 large tomatoes, cut crosswise into 1/4 inch slices; 1/2 cup parmesan cheese, grated; 2 tablespoons breadcrumbs, dried Italian style; fresh basil (to garnish)

13 ingredients

8 steps

Ingredients

1 medium potato, peeled and cut into 1/2 inch pieces
1 medium yam, peeeled and cut into 1/2 inch pieces
1 red bell pepper, seeded and cut into 1/2 inch pieces
2 carrots, peeled and cut into 1/2 inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small zucchini, cut into 1/4 inch pieces
1 dash salt
1 dash pepper
2 large tomatoes, cut crosswise into 1/4 inch slices
1/2 cup parmesan cheese, grated
2 tablespoons breadcrumbs, dried Italian style
fresh basil (to garnish)

Directions

1

Preheat the oven to 400 degrees F.
2

Toss the potato, yam, bell pepper, carrots and 2 tablespoons of olive oil in a 13x9 baking dish to coat. Sprinkle with salt and pepper to taste and toss until coated.
3

Spread vegetables evenly over the bottom of the pan.
4

Arrange the onion slices evenly over the vegetables. Arrange the zucchini over the onions.
5

Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper.
6

Arrange the tomato slices over the zucchini.
7

Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the mixture over the vegetables in the baking dish. Drizzle with 1 tablespoon of olive oil.
8

Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Garnish with fresh basil if desired.